一氧化氮对低温贮藏桃果实线粒体氧化损伤的影响

【目的】分析一氧化氮(NO)对冷藏过程中桃果实线粒体氧化损伤的影响。【方法】分别用15 μmol/L NO、5 μmol/L c-PTIO (NO清除剂)、对照(去离子水)浸泡30 min处理桃果实。测定0℃下桃果实的线粒体完整性、活性氧含量、抗氧化酶的活性及相关品质指标。【结果】在桃果实低温冷藏过程中,NO处理可以维持桃果实硬度、色差L值及可溶性固形物含量,降低线粒体耗氧量和减少活性氧的积累,调节线粒体呼吸控制率(RCR)、线粒体膜电势,线粒体细胞色素C含量以及线粒体抗氧化酶活性。【结论】NO通过减少线粒体氧化损伤,维持线粒体的完整性,延长桃果实的贮藏期。

Effects of Nitric Oxide on Mitochondrial Oxidative Damage in Peaches Stored at Low Temperature

【Objective】 To study the effects of nitric oxide (NO) on mitochondrial oxidative damage in peach fruit stored at 0℃.【Method】Peaches were treated with 15 μmol/L NO, 5 μmol/L c-PTIO (NO scavenger) and control to measure the related quality indexes of peach fruits, at 0 ℃ such as the mitochondrial integrity, the content of reactive oxygen species (ROS) and the antioxidant enzyme activity peaches.【Result】NO could maintain the firmness, decline the L value and the content of soluble solid of peaches, reduce the oxygen consumption and the content of ROS, regulate the mitochondrial respiratory control rate (RCR), mitochondrial membrane potential, the content of mitochondrial cytochrome C and the activity of antioxidant enzyme during the storage eperiod.【Conclusion】NO can maintain the mitochondrial integrity by decreasing mitochondrial oxidative damage, so as to prolong the storage of peaches.